This recipe first appeared in Food magazine.
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Ingredients
White chocolate frosting and toppings
Method
1.Preheat oven to 180°C. Line a 20cm square cake tin with baking paper.
2.Place butter in a bowl, add brown sugar, vanilla and egg and stir to combine. Add the flour and baking powder and stir until just combined.
3.Stir in zest, chocolate and cranberries. Spread into tin and smooth the surface.
4.Bake for 30-35 minutes or until golden brown, set, and a toothpick inserted comes out clean. Allow to cool fully in the tin; remove from tin before frosting.
5.Meanwhile, make the white chocolate frosting and toppings (see below).
6.Spread frosting over the bar slab and sprinkle with cranberries. Drizzle with remaining melted chocolate, reheating for a few seconds in the microwave if it has begun to set. Allow frosting to set for at least 30 minutes before slicing. Cut into bars to serve.
White chocolate frosting
7.Melt white chocolate in microwave in short bursts until it’s smooth.
8.Combine cream cheese, vanilla, icing sugar and ¾ cup of the melted chocolate; beat until smooth, thick and spreadable. Reserve remaining melted chocolate for topping.
9.Coarsely chop the cranberries.
Note
- To make these gluten-free, simply replace the plain flour with your favourite gluten-free flour blend. White chocolate can scorch easily, so melt it carefully and slowly. PER SERVE Energy 222kcal, 931kj • Protein 2.4g • Total Fat 10.4g • Saturated Fat 5.6g • Carbohydrate 30.8g • Fibre 0.4g • Sodium 72mg
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